Chilli Andhra Hot Green Pepper
Chilli Andhra Hot Green Pepper
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Andhra Hot Green Chilli · Heirloom · Open-Pollinated · Naturally Grown · Non-GMO · Traditional to Andhra Pradesh
Andhra cooking is famous for its heat, and this is the chilli behind it. Slim, glossy green pods with a sharp, lingering fire go into everything from pachi mirapakaya pachadi and pappu to spicy kodi kura. Pick them green for fresh heat or let them ripen red for drying. The plants are prolific, so one or two give you all the chillies a hot-loving kitchen needs.
Why Grow Andhra Hot Green Chilli?
- Authentic Andhra heat for pickles, chutneys and curries
- Slim, glossy pods with a sharp, lingering fire
- Prolific plants; pick green or ripen red
- Dries well for homemade chilli powder
- Grows well in containers and beds
Plant Profile
Plant Profile
Botanical Name: Capsicum annuum
Common Name: Andhra Hot Green Chilli, Pachi Mirapakaya
Type: Heirloom, open-pollinated
Crop: Hot chilli pepper
Fruit Color: Glossy green ripening to red; slim and tapered
Plant Habit: Bushy, 2–3 ft
Season: Warm season, summer to frost
Sun: Full sun, 6–8+ hours
Days to Harvest: 70–80 days from transplant (green); 90+ for red
Sowing Depth: 1/4 in.
Germination: 7–14 days at 75–85°F soil
Harvest: Snip pods green once full size, or let them ripen red
Garden Use: Garden beds, raised beds, 3–5 gallon containers
Culinary & Traditional Uses
Culinary & Traditional Uses
Andhra chillies bring real heat. Slit, chop or grind them, and use them sparingly until you know their strength.
- Pachi Mirapakaya Pachadi: fiery green chilli chutney
- Green Chilli Pickle with mustard and lemon
- Andhra Kodi Kura and spicy mutton curries
- Tadka for pappu, rasam and sambar
- Chilli chicken and Indo-Chinese stir-fries
- Dried red pods ground into Andhra chilli powder
How to Grow
How to Grow
Start chillies indoors early and plant out once nights are warm.
- Start seeds indoors 8–10 weeks before your last frost date, 1/4 in. deep.
- Keep soil at 75–85°F with a heat mat; seedlings appear in 7–14 days. Give strong light.
- Harden off and transplant 2–3 weeks after your last frost, when nights stay above 55°F.
- Space plants 18 in. apart, or one per 3–5 gallon container, in rich, well-drained soil.
- Water deeply and evenly; mulch to keep roots moist.
- Feed lightly once flowering starts. Stake plants if branches get heavy.
- Pick regularly to keep plants producing until frost.
What NOT To Do
- Don't transplant into cold soil; peppers stall for weeks
- Don't overfeed with nitrogen, which gives leaves instead of pods
- Don't water unevenly, which causes flower drop
- Don't handle hot pods without gloves, and never touch your eyes
Regional & International Names
Regional & International Names
- Telugu: Pachi Mirapakaya (పచ్చి మిరపకాయ)
- Tamil: Pachai Milagai (பச்சை மிளகாய்)
- Hindi: Hari Mirch (हरी मिर्च)
- Kannada: Hasi Menasinakai (ಹಸಿ ಮೆಣಸಿನಕಾಯಿ)
- Malayalam: Pacha Mulaku (പച്ചമുളക്)
- English: Indian Green Chilli
FAQ
FAQ
How hot are Andhra green chillies?
Hot. They are hotter than jalapeños and finger hot peppers, with a sharp heat that builds.
Can I grow them in pots?
Yes. One plant per 3–5 gallon container in full sun produces plenty.
Can I dry them?
Yes. Let pods ripen fully red, then air-dry or use a dehydrator before grinding.
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